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Chocolate Chip Scones

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Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 12 scones

Quick Recipe

What You Need

3-1/2
cups all-purpose flour
1/2
cup sugar
2
tsp. baking powder
1/2
tsp. salt
3/4
cup (1-1/2 sticks) butter, cold, cut into pieces
1/4
cup mini chocolate chips
4
EGGS
1/2
cup milk OR half-and-half

Here’s How

  1. HEAT oven to 425°F. MIX flour, sugar, baking powder and salt in large bowl. CUT IN butter with pastry blender until mixture resembles coarse crumbs. ADD chocolate chips; toss to mix.
  2. BEAT eggs and milk in medium bowl until blended. ADD to flour mixture; stir with a fork just until dry ingredients are moistened.
  3. KNEAD dough a few strokes on lightly floured surface; pat to 3/4-inch thickness. CUT dough into rounds with lightly floured 3-inch cutter; place on greased baking sheet. GATHER scraps and repeat to use all dough.
  4. BAKE in 425°F oven until golden brown, about 10 minutes. COOL on wire rack.

Enjoy

  • Scones are best eaten warm. Serve with butter or crème fraîche and your favorite preserves.
  • Embellishments: Substitute half-and-half or light cream for the milk. Add 1/4 cup finely chopped toasted pecans or walnuts or 2 to 3 tsp. freshly grated orange peel to the dry ingredients. Before baking, brush tops lightly with milk or cream and sprinkle with sugar.

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Nutrition Information

Per Serving

Good Source: protein, folate and iron

calories: 314
total fat: 15g
saturated fat: 9g
polyunsaturated fat: 1g
monounsaturated fat: 4g
cholesterol: 102mg
sodium: 188mg
carbohydrates: 39g
dietary fiber: 1g
protein: 6g
vitamin A: 455.2IU
vitamin D: 10.2IU
folate: 75.9mcg
calcium: 87.4mg
iron: 2.2mg
choline: 50.8mg

vitamin C: .0mg
vitamin E: .8IU
trans fat: 0g
sugars: 11g
potassium: 93.4mg
magnesium: 15.9mg
selenium: 18.2mcg
phosphorus: 165.0mg
vitamin B12: .3mcg
vitamin K: 1.4mcg
vitamin B6: .0mg
copper: .1mg
vitamin B1 - thiamin: .3mg
manganese: .3mg
zinc: .6mg
vitamin B2 - riboflavin: .3mg
vitamin B3 - niacin: 2.2mg
omega 3: .1g
omega 6: .8g